Freezer Pumpkin Pie Recipe

Freezer Pumpkin Pie Recipe

  • 1 cup ground pecans
  • 1/2 cup ground gingersnaps
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • FILLING:
  • 1 cup canned or cooked pumpkin
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 quart vanilla ice cream, slightly softened
  1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450 degrees F for 5 minutes. Cool completely.
  2. In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer.
Recipe of the Day|